Gluten Free Devil Food Cake Recipe Did you know that about 1 in 100 people worldwide are affected by celiac disease? For those individuals, gluten, a protein found in wheat, barley, and rye, can cause severe digestive problems. Even more people, though not diagnosed with celiac, opt for gluten-free diets due to sensitivity or for personal health reasons. But if you think going gluten-free means sacrificing flavor, particularly in desserts, think again. One of my absolute favorite gluten-free desserts is a Gluten Free Devil Food Cake and trust me, it’s a chocolate lover’s dream come true.
In this post, I’m excited to share an amazing Gluten Free Devil Food Cake recipe, one that is rich, moist, and incredibly flavorful. It’s perfect whether you’re celiac, gluten-sensitive, or just craving a luscious, melt-in-your-mouth chocolate cake. I’ve spent countless hours testing this recipe, tweaking it to make sure it’s as close to the traditional version as possible. Let’s dive into the key details and ingredients that make this cake so special.
What Makes Devil’s Food Cake Unique?
The Richness of Cocoa
The star of this cake is undoubtedly cocoa powder. What sets Devil’s Food Cake apart from regular chocolate cake is its deep, rich chocolate flavor. This cake isn’t just for those with a passing interest in chocolate—it’s for the true chocolate connoisseur. The gluten-free version holds up to its gluten-filled counterpart, boasting a satisfying dark color and bold taste. Thanks to the extra baking soda, the cake rises nicely and takes on a darker hue, which is characteristic of Devil’s Food Cake.
For this recipe, I’ve tested several gluten-free cocoa powders, and I recommend using Anthony’s Cocoa Powder or Ghirardelli for the best results. These brands not only add depth but also ensure a smooth, lump-free batter.
Moisture Is Key
Gluten Free Devil Food Cake Recipe One of the challenges with gluten-free baking is getting the right texture. Gluten helps trap moisture, giving baked goods their softness and chew. Without it, cakes can easily become dense and dry. That’s why moisture is essential in this recipe. We achieve this by incorporating dairy-free or regular milk, sour cream, and unsalted butter into the batter. The result is a tender crumb and perfectly moist cake that will surprise anyone who thinks gluten-free desserts are inferior.
But there’s more to the story. The magic in this cake lies in the custard base. Made from cocoa powder, brown sugar, milk, and egg yolk, the custard not only enhances the chocolate flavor but also ensures a moist, rich texture. This step is slightly unusual for a cake recipe, but trust me—it’s well worth the extra time.
Step-by-Step Gluten Free Devil Food Cake Recipe
Here’s how you can make this cake from start to finish. Whether you want to bake a layer cake, cupcakes, or a sheet cake, this recipe is flexible enough to suit your needs.
Ingredients:
- Custard:
- ¾ cup cocoa powder
- ½ cup dairy-free or regular milk
- ⅔ cup brown sugar
- 1 egg yolk
- Cake:
- 1 cup brown sugar
- ½ cup unsalted butter (or vegan butter)
- ½ cup dairy-free or regular milk
- 1¾ cups gluten-free flour blend (I recommend King Arthur Measure for Measure)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ teaspoons baking soda
- ⅛ teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8×8 baking pan with parchment paper or spray it with coconut oil.
- Make the custard: In a medium saucepan, combine the cocoa powder, milk, brown sugar, and egg yolk. Whisk over medium heat until everything is melted and smooth. Bring the mixture to a gentle boil, then remove it from the heat. Let it cool slightly before using.
- Mix the dry ingredients: In a large bowl, sift together the gluten-free flour, baking soda, and salt.
- Prepare the wet ingredients: In another bowl, beat together the remaining brown sugar, melted butter, and eggs. Add the vanilla extract and mix well.
- Combine the mixtures: Slowly add the custard to the wet ingredients, whisking to blend. Then, gradually add the dry ingredients to the wet mixture, stirring until fully combined. Be careful not to overmix, as this can make the cake denser.
- Bake: Pour the batter into the prepared pan and bake for 30–45 minutes, depending on the size of your pan. You can test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before frosting or serving.
Gluten-Free Baking Tips from Experience
1. Use the Right Gluten-Free Flour Blend
Not all gluten-free flours are created equal. I’ve tried this recipe with several different blends, and my top choice is King Arthur Measure for Measure. It’s important to use a blend that includes xanthan gum, as this ingredient helps replicate the elasticity that gluten provides. If your blend doesn’t include it, be sure to add a teaspoon for every cup of flour.
2. Don’t Overmix
One of the biggest mistakes people make when baking gluten-free cakes is overmixing the batter. Gluten-free flours tend to be more sensitive, and overmixing can result in a dense cake. I always recommend mixing just until the ingredients are combined—no more.
3. Keep an Eye on Baking Time
Gluten-free cakes tend to brown quickly on the outside, so it’s easy to assume they’re done when they’re not. Be sure to check the cake around the 30-minute mark, and use the toothpick test to avoid underbaking or overbaking.
4. Storage and Freezing
This cake keeps well for up to four days in an airtight container at room temperature. If you want to make it ahead of time, it also freezes beautifully. Simply wrap individual slices in plastic wrap and store them in the freezer for up to four months.
Frosting Suggestions for Your Gluten Free Devil Food Cake
What’s a devil’s food cake without frosting? While this cake can easily stand on its own, a smooth, rich frosting takes it to the next level. Here’s a simple vanilla buttercream recipe you can whip up to pair with your cake.
Simple Vanilla Buttercream
Ingredients:
- 16 tablespoons (224 g) unsalted butter, at room temperature
- 4 cups (460 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon milk, at room temperature
- 1 teaspoon pure vanilla extract
Instructions:
- In a large mixing bowl, beat the butter on medium-high speed until light and fluffy (about 2 minutes).
- Add the confectioners’ sugar and salt, and beat on low speed until just absorbed.
- Add the milk and vanilla extract, then continue beating on medium-high speed until the frosting is smooth and holds its shape.
- If the frosting is too thick, add more milk sparingly until you reach the desired consistency.
Common Gluten Free Cake Issues and How to Solve Them
1. Dense Cake
Gluten-free cakes can sometimes turn out dense, especially if the flour-to-liquid ratio is off. If your cake feels heavy, try adding more liquid next time or using a lighter gluten-free flour blend.
2. Crumbly Cake
If your cake is crumbly, it’s likely due to an imbalance between the starch and protein in your flour blend. Adding a teaspoon of xanthan gum can help bind the ingredients and give your cake a more cohesive structure.
3. Sinking Cake
Cakes can sink in the middle if the oven door is opened too soon during baking. Keep the oven door closed for at least the first 20 minutes. Also, make sure your leavening agents, like baking soda, are fresh and within their expiration date.
Gluten Free Devil Food Cake Variations
This recipe is versatile, and you can easily modify it to suit your preferences or occasion. Here are a few ideas:
- Cupcakes: Make 12 cupcakes with this batter. Simply reduce the baking time to 18–22 minutes.
- Layer Cake: Double the recipe and bake it in two 8-inch round pans for a showstopping layer cake.
- Add-ins: Stir in chocolate chips or nuts to give the cake extra texture.
- Dairy-Free: Substitute the butter and milk with vegan alternatives for a dairy-free version.
Conclusion: Treat Yourself to Gluten Free Devil Food Cake
There’s something so satisfying about making a cake that not only tastes incredible but also meets dietary needs. This Gluten-Free Devil’s Food Cake is the perfect combination of rich, moist chocolate and tender crumb. Whether you’re making it for a special occasion or just to satisfy a chocolate craving, it’s bound to be a hit.